Directions:

To make the dressing, place all of the dressing ingredients in a blender or mini-food processor, and blend until smooth. Set aside.

To make the falafel, place all of the falafel mixture ingredients except for the wheat germ in a food processor, and process until pur閑d, but still slightly chunky. Add a few teaspoons of plain yogurt or water if the mixture seems too dry to shape into patties.

Coat a large baking sheet with nonstick cooking spray, and set aside.

Place the wheat germ in a shallow dish. Shape the falafel mixture into 12 (2-inch) patties and, 1 at a time, lay the patties in the dish containing the wheat germ, turning to coat both sides. Arrange the patties in a single layer on the prepared baking sheet.

Spray the tops of the patties lightly with olive oil cooking spray, and bake at 400°F for 10 minutes. Turn the patties, and bake for 10 additional minutes, or until nicely browned.

To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel, and microwave on high power for about 45 seconds, or until warm.

Place 2 falafel patties in each pita half. Add 3 slices of cucumber, 1 slice of tomato, and 1/4 cup of sprouts or lettuce. Drizzle with the dressing, and serve.

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